Higher rabbit meat consumption can be ensured by increasing of its quality due to its improved nutritional properties. The effect of enterocin M (EntM) and sage on growth performance, physico-chemical properties, fatty acid (FA), amino acid (AA), and mineral concentrations of rabbit meat was evaluated. Sixty-four rabbits (M91 meatline, both sexes) were divided into three experimental: E (EntM), S (sage), E + S (EntM + sage) groups and control group (C). The additives were administrated in drinking water during 21 days. Lower pH (E, S: P < 0.05; E + S: P < 0.001) and decrease in water content were noted in all experimental groups compared with controls (C). Higher values of lightness (L*), yellowness (b*), and redness (a*; except group E) were measured. The sage administration increased the fat and protein contents (P < 0.05), the meat energy value (S vs. C: P < 0.01; S vs. E and E + S: P < 0.05), the concentrations of arachidonic (P < 0.05), eicosapentaeonic (P < 0.05), and oleic acids (P < 0.01), magnesium (P < 0.05), and potassium (P < 0.01) content. The additives did not influence the rabbit meat AA composition. The sage diet inclusion could improve the quality of rabbit meat due to its higher protein, fat, and energy contents and enhance the PUFA and mineral content of rabbit meat. Moreover, the effect of EntM on meat color parameters, FA and AA composition, has not been tested in rabbits previously.
Keywords: Amino acids; Enterocin; Fatty acids; Minerals; Rabbit meat; Sage.